Preheat oven to 375°F. Prepare a 9-inch springform pan with baker’s spray and a parchment round. Wrap the pan in heavy-duty aluminum foil to waterproof it for the bath.

Mix graham cracker crumbs, cinnamon toast crunch crumbs, and melted butter until evenly moistened. Press the mixture into the bottom (and slightly up the sides if you like) of the pan. Bake for 10 minutes until fragrant and set. Cool on a rack. Reduce oven temperature to 325°F.

Boil water for the water bath. In a bowl, combine 1/2 cup heavy cream with 1 cup cinnamon toast crunch cereal and let steep until infused (about 10 minutes), then strain and reserve the cream.

Beat softened cream cheese with sugar until smooth and silky. Add vanilla, then eggs one at a time, mixing just until incorporated.

Mix in the cinnamon-infused cream until homogenous. Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.

Place the wrapped springform pan in a roasting pan. Carefully pour boiling water into the roasting pan to reach about halfway up the sides of the springform. Bake at 325°F for 1 hour and 30 minutes; edges should be set with a gentle wobble in the center.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from oven, chill in the refrigerator for at least 8 hours or overnight.

Microwave 1 cup white chocolate chips with 1/4 cup heavy cream in 20-30 second bursts, stirring until smooth. Let cool slightly, then spread over the chilled cheesecake.

Garnish with whipped topping and crushed Cinnamon Toast Crunch.